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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Fig Compote Crostini

By Chef Linda

Imagine it's Sunday, about four o'clock on a dark and blustery winter afternoon. Too raw to venture out. You've got a cozy spot to settle into with a good book and a glass of wine or cup of hot tea, but you're craving a little nibble of something…. Something grown up. Something dignified (instead of the half-eaten bag of chips in the drawer) to counter-balance the fleece jammies you just donned in the middle of the afternoon. This is when you need an unlikely treat like Fig Compote Crostini to indulge in. Rich and heady with aromatic spices, sweet-tart, and full of body, it's the perfect treat for a winter retreat. Slather crostini first with Tofu and Pine Nut Ricotta for an unequivocally mature experience, if you feel you need to take it up a notch. You'd be wise to make up a batch now, it keeps for up to two weeks, and Old Man Winter is on his way!

Ingredients

 1 cup dried Black Mission figs, stems removed and chopped
 1 cup apple cider
 ¼ cup orange juice
 1 tablespoon fresh lemon juice
 1 cinnamon stick
 1 star anise pod
 1-inch strip of lemon peel
 A few sprigs of fresh thyme
 Pinch of ground cloves
 Pinch of salt
 Baguette
 Olive oil
 1 cup Tofu & Pine Nut Ricotta (optional)

Directions

1

Preheat oven to 350ºF. Put figs, cider, orange juice, lemon juice, cinnamon stick, star anise, lemon peel, thyme, ground cloves and salt in medium pot. Bring to a simmer over medium heat. Reduce the heat to low and continue to simmer for about 30 minutes, until thickened and syrupy. Remove and discard cinnamon stick, star anise, lemon peel and thyme stems. Let cool to room temperature.

Arrange baguette slices on a large rimmed baking sheets; brush both sides with oil. Bake until lightly golden, 10 to 12 minutes. If undersides are not browning, turn crostini over once during baking. Remove from oven and let cool on baking sheets. Spread ricotta on crostini, then place a spoonful of compote on top. Drizzle with liquid from compote. Store extra compote in a covered container in the refrigerator for up to 2 weeks.

Fig Compote Crostini
IngredientsDirections

Fig Compote Crostini

DifficultySuper EasyCook Time30 mins
YIELDS
About 1 1/2 cups

INGREDIENTS

 1 cup dried Black Mission figs, stems removed and chopped
 1 cup apple cider
 ¼ cup orange juice
 1 tablespoon fresh lemon juice
 1 cinnamon stick
 1 star anise pod
 1-inch strip of lemon peel
 A few sprigs of fresh thyme
 Pinch of ground cloves
 Pinch of salt
 Baguette
 Olive oil
 1 cup Tofu & Pine Nut Ricotta (optional)

DIRECTIONS

1

Preheat oven to 350ºF. Put figs, cider, orange juice, lemon juice, cinnamon stick, star anise, lemon peel, thyme, ground cloves and salt in medium pot. Bring to a simmer over medium heat. Reduce the heat to low and continue to simmer for about 30 minutes, until thickened and syrupy. Remove and discard cinnamon stick, star anise, lemon peel and thyme stems. Let cool to room temperature.

Arrange baguette slices on a large rimmed baking sheets; brush both sides with oil. Bake until lightly golden, 10 to 12 minutes. If undersides are not browning, turn crostini over once during baking. Remove from oven and let cool on baking sheets. Spread ricotta on crostini, then place a spoonful of compote on top. Drizzle with liquid from compote. Store extra compote in a covered container in the refrigerator for up to 2 weeks.

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